Sunday, May 4, 2008

Today I got the idea to BBQ bananas. A quick Google search revealed that my brain wave was far from original. Oh well. But, I figured that since grilling fruit (pineapple, peaches) makes it sweeter and tastier, why not try bananas? I also figured that topping them with some caramel sauce would be pretty good. The boys then suggested that caramel and chocolate would be even better. The jury is still out on the final product. The taste was good, but my brain got confused when it recognized banana taste but not typical banana texture and temperature. Sons #1 and #2 ate half of their bananas but slyly downed all their chocolate and caramel, while Son #3 ate all of his plus the extras his brothers left behind.

The first time I had cooked bananas -- baked with cinnamon sugar, an idea from an Ornish book -- it was total cognitive dissonance for me.

Over time, I grew to like it, and did the stovetop method mollyjade suggested by sauteing. I pretty much have to maintain a separate mental category for cooked bananas, but once that was established, it's all good for me.

Those look good. I liked to just pull one piece of peel down on the inside of the curve. Make a slice and then add some chocolate chips, maybe peanut butter, nuts, etc. Pull the peel back up, roll in foil, pop in the oven or over the coals.

I never thought to grill them, but I do like to saute bananas for desserts sometimes. I can usually only eat a little bit, though. Like you, the heat and changed texture usually throws me. Plus, I think the bananas get too sweet when they're cooked and I'm not much of a sugar person.

These look amazing, I think I'll try them just with cinnamon and brown sugar. One of my all time favorite desserts are banana spring rolls. They're super easy to make, and sooo delicious. I think the recipe originally came from brokeass gourmet.